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Avarekaai spinach curry

This is a simple and lovely curry filled with the aroma of freshly peeled Avarekaai (Green kidney bean/Surti papdi) and fresh spinach in some hot red paprika. Using frozen/canned beans are the only option we Indians have abroad. They sure come close to the original taste and aroma.

What I used: Serves 4

2 cups fresh/frozen Avarekaai beans

2 cups fresh spinach washed and chopped coarsely

1 large potato peeled and diced (optional)

1 cup/2 medium tomatoes diced

½ cup/1 medium onion diced

2 tsp chili powder

A pinch of turmeric

1 tsp ginger garlic paste

½ cup fresh/canned coconut milk

Salt to taste

Tempering: A tsp of ghee/oil, ½ tsp mustard seeds, few curry leaves and whole red chilies, a pinch of hing/asafetida

In a medium saucepan, add the ghee and bring it to a shimmer over medium heat. Add the tempering ingredients and cover until the splattering subsides. Add the diced onions and ginger garlic paste. Once they brown, add in the tomatoes and potatoes, cook for a few minutes. Now add in the avarekaai beans. Increase the heat to medium-high while stirring constantly. After about 5 minutes, add the spinach.

While that is roasting, mix the coconut milk, chili powder, turmeric, and salt in a cup of water, whisk into a smooth consistency. Pour this into the vegetable mixture and cook covered to a boil over medium-high heat, stirring constantly until smooth, about 1 minute. Cook covered on medium for the next 10 minutes.Serve the curry hot with cooked rice or ragi mudhe. Enjoy!

Use a large, heavy-based pot. Over medium heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add half the onion. After the onions turn golden brown, turn off the heat and let cool. Add the tamarind and coconut to the cooled mixture, and grind to a fine paste.Back in the large pot, Add oil, on m…

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it. What you need: Serves 43 cups kasi soppu/ganike soppu/solanum nigrum leaves3-4 Garlic 4-5 Black pepper seeds 3 red chilies3 tsp dry coconut2 tsp ghas ghase/khus khus /poppy seeds1/2 cup milk1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds. If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside. In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper, red chilie…